Tuesday, May 31, 2016

Kulfi ice cream using khoya | How to make Kufli Ice cream

Kulfi ice cream using khoya

I have tasted Kulfi Ice cream when I was a kid. When I go to marina beach with my parent and uncle, they used to buy and give it to me. I love the taste. But I am not able to get it near my home place. I get only normal kuchi ice or ball ice. After that I really forgot how it actually tastes, as I started tasting different ice creams. Then after I started preparing ice creams at home, I always think I should prepare kulfi atleast once. But somehow i keep postponing it, because I don't have the kulfi cones and sometimes, I will not have the exact ingredients etc.

Two weeks back, I got the ready made khoya from Mustafa centre and prepared this Mango Kalakhand. Half the packet of khoya was left over and I wanted to do something which i never tried before. So when browsing net, I saw the Kulfi Ice cream using Khoya recipe here and thought of using my khoya and also fulfil my long wish of preparing the kulfi ice cream at home. Kulfi came out superb and we all loved it a lot. My kids asked me to prepare the same one more time. I too have decided to prepare different kulfi's in coming posts.

You can check all my Ice cream Recipes here. Some have given below.
Almond Ice cream
Chocolate Ice cream
Vanilla Ice cream
Rose Milk Ice cream
Mango Ice cream
Strawberry Ice cream

Kulfi ice cream using khoya

Kulfi Ice Cream using Khoya

Preparation time: 10 min | Cook Time: 40 min | Serves: 4
Recipe Category: Dessert | Recipe Cuisine: Indian

Full cream milk - 1 litre 
Sugar - 5 to 6 tbsp (adjust by increasing or decreasing according to your taste)
Khoya / Mawa - 4tbsp
Corn flour - 1 tbsp
Milk - 3 to 4 tbsp ( to mix corn flour)
Pistachios - 10 to 15 (crushed)
Almonds - 10 to 12 (crushed)
Cashews - 10 (crushed)
Cardamom powder - 2 pinch 
Saffron - few strands
Rose water or vanilla essence - 1 tsp (optional)

Kulfi ice cream using khoya

Method to prepare Kulfi Ice cream using Khoya

1. Start boiling the milk in a flat bottomed vessel. Now and then stir it well. It might take around 20 to 30 minutes for the milk to reduce to 1/3rd.  Meanwhile start preparing the other things needed  Mix the 4 tbsp milk with corn flour and keep it ready in a small bowl. 
Kulfi ice cream using khoya

2. Crush all the almonds, pistachios and cashews in a mortar or grind in a food processor. If you have whole cardamoms, then grind 2 to 3 of them now and keep everything ready. 
Kulfi ice cream using khoya

3. Grate the khoya or crumble it very well.  There should not be any large pieces of khoya. If so, then might take time to dissolve. After 20 to 30 minutes, the milk would have reduced to 1/3rd of its quantity.  
Kulfi ice cream using khoya

4. Now add the sugar and mix it well. When the milk is still boiling add the corn flour mixture to the boiling milk. Stir them well. The milk gets thickened by now. 
Kulfi ice cream using khoya

5. Now add in the almond, pistachio and cashew powder and cardamom powder as well. Mix well. Add the saffron strands.
Kulfi ice cream using khoya

6. Milk would have thickened nicely by now and colour would have started changing. 
Kulfi ice cream using khoya

7. It's time to add the khoya. Add the khoya and mix nicely so that no lumps are found. After 5 minutes Simmer the stove now and add the rose water. Switch off the stove and let it cool down. 
Kulfi ice cream using khoya

8. After it cools down, transfer the kulfi mixture to kulfi cones or kulfi moulds or any small serving bowls or in a tray. Scrap the remaining milk solids from the sides of the vessel and add them too in the moulds. Cover and freeze the kulfi for 6 to 8 hours. 
Kulfi ice cream using khoya

9. Once the Kulfi is set nicely, remove it from the freezer and unmould the kulfi by sliding a knife along the sides of the kulfi mould or rub the mould between your hands fastly or even keep the mould immersed in warm water for 5 seconds and remove immediately.
Kulfi ice cream using khoya

10. Slide down the kulfi on the serving plates and serve immediately.
Kulfi ice cream using khoya

Yummy Yummy Kulfi Ice cream using Khoya is ready to be eaten 

1. Instead of corn flour, you can also use rice flour to make the milk thicker. 
2. If you are keeping the kulfi mould in warm water, do not keep it for long time. 
3. Any nuts of your wish can be added to the kulfi.
4. Adding rose water or essence is purely optional. 
5. Traditional kulfi moulds would be available in many shops. You can also use earthen pots for making kulfi. 

Saturday, May 28, 2016

Potato Corn Toast | Indian Bread Toast Recipes

Potato Corn Toast

Potato Corn Toast Recipe - This is the latest addition to the bread toast recipes. After I started doing many bread recipes I started trying out different varieties in the toast and this one actually I bookmarked long before from here. It is simple yet tasty and me and my mom loved it to the core as we both are potato and corn fans. Also this would become a great evening snack when kids come home tired and give this kind of hot hot bread toast to them with their favorite side side, then they will really love it. Now let's go to Potato Corn Recipe immediately.

You can check my other bread toast recipes below

Potato Corn Toast

Potato Corn Toast

Preparation time: 5 min | Cook Time: 15 min | Serves: 2
Recipe Category: Snacks | Recipe Cuisine: South Indian

Potato - 1 big or 2 small sized
Corn - 1/2 cup
Pepper powder - 1/5 tsp
Coriander leaves - 2 tbsp
Salt - as per taste
Olive oil / butter - 2 tsp

Potato Corn Toast

Method to prepare Potato Corn Toast

1. Pressure cook the potatoes and corn. While cooking corn, add a pinch of salt. Smash the potato nicely adding little water and add the corn, pepper powder, coriander leaves and salt.

Potato Corn Toast

2. Mix them nicely so that when you apply them to bread, it spreads easily. Sprinkle some oil or butter to the spread.
Potato Corn Toast

3. Spread the corn, potato mixture evenly on the bread slices. Keep your oven to 160 deg Celsius and toast till the sides turn to crispy and light brown in colour.
Potato corn toast

4. Take out from the oven and serve them hot with chilli sauce or tomato sauce.

Potato Corn Toast

Yummy and crispy Potato Corn Toast is ready to munch on....

1. The potato should be gooey while applying on then read.
2. If planning to give to kids reduce the pepper and you can add some cheese too. But do not add more cheese as it many alter the taste. Add around  2 tsp of grated cheese. 
3. If you like the spicier version you can add the green chillies too.
4. Instead of the coriander leaves, you can also add Italian herbs to give a unique taste. Check my Bread Pizza recipe to know what are the Italian herbs. 

Wednesday, May 25, 2016

Milk Halwa | Paal Halwa | Indian Desert Recipes

Milk halwa

Milk Halwa or Paal Halwa Recipe - This Milk halwa is my hubby favorite dessert. During my early marriage days, he used to ask me whether I know to prepare Milk Halwa.. That time cooking is a nightmare for me. Also as I am not fond of any milk desserts I didn't show much interest in learning this Milk Halwa recipe.

After I came Singapore, One day, my father brought this Halwa from India and I loved the taste. From then on, I wanted to prepare the halwa, but somehow kept postponing. So finally last week took the recipe from here n tried to celebrate my blogs anniversary month (6th year) and it came out good. Kept for 3 days and finished it. Let's check on the Preparation of Milk Halwa

You can check out other desserts below - 

Milk Halwa

Milk Halwa Recipe

Preparation time: 0 min | Cook Time: 60 min (+ or -) | Serves: 4
Recipe Category: Dessert | Recipe Cuisine: South Indian

Milk - 2 litres
Rava - 3 tbsp
Sugar - 1/2 cup ( + or - as per your taste)
Ghee - 8 - 10 tbsp
Cardamom - 1/5 tsp
Saffron - a pinch (optional)
Lemon juice  - few drops 

Method to Prepare Milk Halwa

1. Fry the rava till light brown and keep it aside. Now start boiling the milk.
Milk Halwa

2. Keep stirring the milk and do this process until the milk comes to 1/3rd of its quantity.
Milk Halwa

3. Add the fried rava. Stir it. After 5 minutes add the sugar and mix well.
Milk Halwa

4. Now add the ghee. Then add lemon juice. Keep stirring till the milk comes to a consistency shown in below.
Milk Halwa

5. Now add the cardamom powder and mix well. Now hold the handle tightly and mix as the milk halwa becomes very thick.
Milk Halwa

6. At a stage, you may notice the ghee start oozing out from the halwa. This is the correct stage to switch off the stove.
Milk Halwa

7. Remove the Milk Halwa from the stove and serve hot. You can also store this halwa for 3 to 4 days when refrigerated.

Milk Halwa

Yummy Milk Halwa is ready. Do you want it??? 😊😊.. 

1. Try to use non stick pan as it would be easy to stir.
2. Always use a thick and flat bottomed pan for making this halwa, so that milk thickens faster. 
3. If you like, you can add your favorite nuts as toppings and serve it. 

Monday, May 23, 2016

Tomato Bread Toast Indian Style

Tomato Bread Toast Indian Style

Tomato Bread Toast is an easy and spicy toast to have for a lazy day without any jiffy. When I was searching in net I found many tomato bread recipes in western versions. Could not find much in Indian style. So thought why can't we prepare our own indianised version for the tomato toast and this recipe is born. Everyone in our family loved this very much. Do try in your house this Tomato Bread toast Indian Style and let me know how it came for you. 

You can check my other bread toast recipes here. Some I have given below.
Bread Pizza

Tomato Bread Toast Indian Style

Tomato Bread Toast

Preparation time: 5 min | Cook Time: 10 min | Serves: 2
Recipe Category: Breakfast | Recipe Cuisine: Indian

Bread - 4 slices
Tomato - 1 big (chopped finely)
Onion - 1/2 big or 1 small size (chopped finely)
Tomato sauce - 3 tbsp
Chilli powder - 3/4 tsp
Garam masala - 1/4 tsp
Chat masala - 1/5 tsp
Roasted cumin powder - 1/5 tsp
Salt as per taste
Coriander leaves - 1 tbsp + for garnishing 
Green chilli - 1 chopped finely (optional)
Olive oil - little (optional)

Tomato Bread Toast Indian Style

Method to prepare Tomato Bread Toast

1. Add all the ingredients except bread in a bowl. Mix them well. 
Tomato bread toast

2. Sprinkle little olive oil on bread and spread the prepared mixture. Toast it in convection oven at 170 deg celcious for 6 to 8 minutes or until the edges of bread becomes crispy. 
Tomato Bread Toast Indian Style

3. Remove from the oven and serve it hot. 

Tomato Bread Toast Indian Style

1. If you like adding more onions you can add. 
2. Also instead of tomato sauce, you can add tomato chilli sauce. But it will be more spicy n sweeter version.
3. You can reduce the garam masala when preparing for children. 
4. You can also sprinkle chat masala just before serving.
5. My small one strictly said not to add the green chilli, so I did not add. Chilli powder and garam masala itself gives enough spiciness for our dish. If you want more spicy, you can add green chilli. 

Try this Tomato Bread Toast and enjoy your day!!!

Friday, May 20, 2016

Aloo Raita | Potato Raita Recipe | Raita Recipes

Aloo Raita

Aloo Raita or Potato Raita is actually a new recipe for me as I have never tasted this raita before. When I prepared the Babycorn Biryani, I want to try any new raita and searched for the recipes on net. When I saw the recipe here, I was thinking how the taste would be with plain aloo and the yogurt. So I decided to try and to my surprise I really loved it very much. Not only me, everyone in my family liked it as this Aloo Raita is new recipe for all of us. Also, when read about this Aloo raita, I came to know it is prepared for the Navratri fasting days and in those days, chilli powder are omitted sometimes by the devotees. Now let's go to the recipe. 

You can check other raita recipes in my blog and below are some for you to view. 

Aloo Raita

Aloo Raita Recipe

Preparation time: 05 min | Cook Time: 12 min | Serves: 3-4
Recipe Category: Snacks | Recipe Cuisine: North Indian

Boiled potato - 1 (medium sized)
Curd / Yogurt - 4 tbsp
Black salt - 1/4 tsp
Roasted cumin powder - 1/4 tsp
Chat masala - 1/5 tsp
Chilli powder - 1/5 tsp (optional)
Chopped coriander or mint leaves - little
Salt - as per taste 
Sugar - 3 pinch

Aloo Raita


1. Cut the boiled potato into small cubes. Beat the curd/yogurt nicely. It should be smooth consistency.
Aloo Raita

2. Once the yogurt attains the smooth consistency, add the black salt, salt, roasted cumin powder, chat masala, sugar and Chilli powder. (In this recipe I didn't add the chilli powder as my lo didn't eat the mango raita, in which I added the chilli powder).
Aloo Raita

3. Add the potato cubes and mix thoroughlly.
Aloo Raita

4. Garnish with coriander leaves or mint leaves and serve it. 
Aloo Raita

Yummy yummy Aloo Raita is ready.

Aloo Raita

Top this Aloo Raita with some crispy boondi and serve with hot hot Pulao's.

1. As I mentioned already in step 3, I didn't add the chilli powder., as my lo doesn't eat if it is spicy. But the original recipe calls for chilli powder.
2. You can also add chopped green chillies and chopped mint or coriander leaves to the raita. I used coriander leaves for garnishing alone. 
3. Chat masala can also be replaced by little amchoor powder or dry pomegranate powder. 

Tuesday, May 17, 2016

Baby Corn Biryani | Indian Biryani Recipes

Baby corn Biryani

Baby corn Biryani Recipe - This biryani has become one of my favorite in recent days. If I didn't prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier. Everyone in my family loved this and my lo's were asking for the babycorn more than the rice ☺️. I have baby corn Pulao posted already in the blog which I can say is a simpler version of this Babycorn Biryani. Though it is not prepared in the traditional way of preparing Biryani, it still tastes great. 

You can check other pulao and rice recipes here. Some I have given below.

Baby corn Biryani

Baby corn Biryani

Preparation time: 15 min | Cook Time: 30 min | Serves: 4
Recipe Category: Main | Recipe Cuisine: Indian


Spices to add
Cloves - 6 to 7
Cardamom - 1
Cinnamon stick - 3 inch crushed to pieces 
Star anise - 3 to 4
Bay leaf - 1
Fennel seeds - 1/2 tsp
Mace - 1 (optional)

Other ingredients 
Basmati Rice - 2 cups
Onion - 1 big
Green chilli - 2 slit lengthwise
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Baby corn - 200 gms
Biryani masala - 3 tbsp
Chilli powder - 1 tsp (optional)
Turmeric powder - 1/4 tsp
Thick Coconut milk - 1 cup
Water - 2 cups
Ghee - 3 tbsp
Salt - as per taste

baby corn biryani

1. Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt. 
Baby corn Biryani

2. Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes. 
Baby corn Biryani

3. Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now. 
Baby corn Biryani

4. When the babycorn is well coated with the masala, add the coconut milk and water.  
Baby corn Biryani

5. When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove. 
Baby corn Biryani

6. When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes. 
Baby corn Biryani

7. Now open and serve the hot hot babycorn biryani with Aloo Raita ☺️. 
Baby corn Biryani

1. The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.
2. I didn't add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don't have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds. 

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